firstly, cut the brinjals in x-shape without taking off the stalk.
soak in water along with 1 tsp salt to avoid discolouring for 10 minutes.
meanwhile, prepare masala paste by roasting 3 tbsp peanuts until it turns crisp.
now add 2 tsp sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin, ¼ tsp methi, 1 inch cinnamon, 2 pods cardamom and 4 clove.
roast on low flame until spices turn aromatic.
further, add 2 tbsp dry coconut and roast slightly.
cool completely and transfer to the blender.
also add 1 inch ginger, 3 clove garlic, ¼ onion, 1 tsp chilli powder, ¼ tsp turmeric and 1 tsp salt.
blend to a thick paste adding ¼ cup water.
now stuff in the prepared masala paste to all the brinjals and keep aside.
in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 chilli and few curry leaves.
saute ½ onion until it changes colour slightly.
now add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame.
add in stuffed brinjal and saute gently.
cover and cook for 2-4 minutes stirring occasionally.
add in the leftover masala paste and saute well.
also, add ½ cup tamarind extract and mix well adjusting consistency as required.
cover and simmer for 20 minutes stirring in between.
after completely cooked, the masala will ooze out the oil. add 2 tbsp coriander and mix well.
finally, enjoy gutti vankaya curry with roti or rice.